Recipe Description

Maa Choleyan Di Dal

Ingredient                           Quantity
Split Black urad dal            1½ Cup
Chana dal                           ¾ Cup
Turmeric powder                 1 tsp
Salt                                       to taste
Water                                    as required
Asafeotida lumps                  Small piece
For Tempering:
Ghee                                     5 tbsp
Asafoetida powder                ¼ tsp
Cumin seeds                         1 tsp
Dry red chilli                          4-5 no.
Ginger chopped                     1½ tbsp
Garlic chopped                      1 tbsp
Green chilli chopped             3-4 no.
Onion chopped                     1 no. (Big)
Tomatoes chopped               2-3 no.
Salt                                       1 tsp
Red chilli powder                  1½ tsp
Garam masala                      1 tsp
Ginger juliennes                    for garnish
Coriander sprig                     for garnish

Method:
1. Wash and soaked both the dal overnight.
2. In a pressure cooker add chana dal, split black urad dal, 4-5 cups of water, turmeric
powder and salt and mix well.
3. Take a Small lump of asafetida in a bowl and add 2 Tbsp water, mash well to make a
concentrate.
4. Add the asafetida water to the dal and mix well.
5. Cover the pressure cooker and pressure cook for 8 whistles or 20-25 min.
6. After 20 min. switch off the flame, let the pressure cooker cool to room temperature.
7. Remove the lid, mix and mash well. Keep it aside.
For tempering:
8. Heat 3-4 tbsp of ghee in a pan, add asafoetida, cumin seeds, dry red chilies, ginger,garlic
and green chillies, mix well and sauté for 1 min.
9. Add chopped onion, mix well and sauté for 3-4 min.
10. Add chopped tomatoes and mix well.
11. Add salt, red chilli powder and garam masala powder, mix well and sauté for 1 mins
12. Add boiled dal, mix well and cook for 20 mins.
13. After 20 min. using a ladle mash the dal well and mix well.
14. Transfer the dal to serving bowl.
15. Garnish with ginger juliennes, coriander sprig and top it with 1 tbsp of ghee.
16. serve hot with steam rice or paratha of your choice.

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